Sarson Ka Saag - to add recipe

A mnemonic for Punjabi food world over is the Sarson Da Saag and Makkki Di Roti. You merely mention the saag and roti to Punjabis anywhere in the world and their eyes will glaze over . Visions of yellow mustard fields, sounds of dhols and loud joyful singing are part of the hallucinations accompanied by the mention of Sarson Da Saag and Makki Di Roti. Add to it fresh homemeade butter and crumbly dry molasses and you are in food heaven. Punjabi food heaven . Here is a ticket to that very happy place

Ingredients:

• 1 bunch spinach washed and finely chopped (approx 250 gms)
• 1 bunch mustard greens washed and finely chopped (approx 250 gms)
• 1 green chillie
• 1 tbsp chopped ginger (or paste)
• 1 tbsp chopped garlic (or paste)
• Salt to taste
• 2-3 tbsps ghee (clarified butter)
• 1 large onion finely chopped
• 1 tsp coriander powder
• 1 tsp cumin powder
• 1 tsp garam masala powder
• Juice of 1/2 a lemon
• 1 tbsp maize flour

Mix the greens, green chillies and salt to taste and boil in 1 cup of water till cooked.
Mash the greens mix well to make a course paste. Add the maize flour , mix well and add another cup of water. Cover and cook for about 15 minutes. Using a handheld blender , whisk the greens and flour mixture well.
In another pan, heat the ghee on a medium flame. When hot add the chilli, ginger and onion and fry till pale golden.Add the garlic .
Add all the other ingredients and fry till oil separates from the masala
Add the greens mix to this and stir till blended.

Serve with hot Makki di Roti , crumbled dry gud ( molasses) and generous helpings of white unsalted butter. Standby for the Oohs, aahs and balle balles.